I am always down for french toast and i’ll always look for new ways to cook my french toasts. One example being these peanut butter and banana french toast roll ups. I first made these onion and zucchini french toasts last month on a whim when I was taking a break from reading for my exams. I wanted something savory and that is when I had the idea for these french toasts. They came out so good considering it was my first time making them using some leftover zucchini (that we Kenyans oh so fondly know as courgettes) and onions from our pantry. Once I was done with my exams, I decided to cook them once again but the photos didn’t turnout so great. Despite this, it was still a hit with my siblings and my sister said they tasted like pizza B) Since third time’s a charm, let’s get cooking:
- 1 large zucchini (courgette)
- 1 large red onion
- Slices of bread
- 1/4 cup of milk
- 1/2 teaspoon of nutmeg
- 1 egg
- Vegetable oil for cooking
- Salt to taste
- Grate or thinly slice your zucchini and onion. I used the usual red onion because it is much more flavourful.
- Add the onion and zucchini to a shallow bowl. Whisk your egg and milk together and proceed to pour in the same bowl.
- Next add your salt and nutmeg and mix everything together thoroughly until well combined.
- Take your bread slices and coat them one by one with the mixture evenly. If the onions and zucchini give you a hard time and not stick on the bread, feel free to use your hand and carefully add everything on top of the bread. Just be careful not to drench your bread because they will fall apart.
- Heat your cooking oil on the pan and proceed to cook both sides for three minutes on medium high heat or until the onions cook.
- Repeat step 4 until you are done with all of your bread slices. This would go so well with my homemade mango syrup for breakfast or brunch. Don’t forget to enjoy.
Being a person that takes their breakfast seriously, I wanted a homemade syrup that would go well with my pancakes and toast. I usually go for honey for pancakes but this mango syrup blew my mind. We are in the mango season here in Nairobi and this is one of the recipes I came up with using mangoes before they become scarce again.
Once you are done making this syrup, I kid you not you will want to grab a straw and drink it all at once because it’s just that good. Let’s get cooking:
- 1 large ripe mango
- 4 tablespoons of sugar/honey
- 1 teaspoon of salt
- Lemon juice from half a lemon
- Lemon zest from one lemon
- Clean and chop your mango then add in a sufuria/pot. Next add your sugar/honey .
- Add half a cup of water then proceed to put the sufuria on high heat. Once it starts simmering, add your lemon juice and lemon zest then turn your heat on completely low, cover it and let it come to a boil.
- Stir your mangoes occasionally or after every five minutes and mashing them using a fork or potato masher to release their juices. Cook the mangoes for a total of 20 minutes on low heat.
- After 20 minutes, turn off the heat and let it cool. Once it has cooled give it a quick blitz in your blender if you want a thicker syrup. This also helps blend all the extra pulp. You can also run it through a fine sieve to get rid of the pulp.
- Store any extra syrup in containers and feel free to add a generous amount of your mango syrup on everything you eat. Brb, I’ve got to make french toast that would go so well with this 😉 Enjoy!
Let me just say that this tropical smoothie bowl tasted like a well deserved vacation. So my mom had recently traveled to the coast and when she came back she came with plenty of coconuts for us. I can’t begin to tell you the number of recipes my brain was coming up with once I laid my eyes on them. I had to of course make a smoothie out of one of the coconuts as the last one in honor of my November smoothie bowl month.
I added more tropical fruits such as mango, pawpaw and pineapple to give it more of a tropical taste and I must say the fruits blended in so well together and the coconut added a rich flavour. I had this for lunch and not in the morning like I usually do because I am currently reading for my exams and with little time to cook in a day that there are no leftovers to warm up, the blender comes in really handy.
- Half a coconut
- 1/2 a cup of fresh coconut water
- 2 bananas
- 1/4 slice papaw
- 2 tablespoons of chia seeds
- 1 large mango
- 1/4 cup of nuts
- 1/4 slice pineapple
- Carefully crack open your coconut. Once the coconut cracks, immediately put it over a cup to fetch all the fresh coconut water from inside. Once all the coconut water has drained,proceed to crack it open to reveal the inside and scrape out all the coconut meat as much as you can. You can as well get the grocer who sold you the coconut to do this for you. They usually do it for free.
- Next, add your coconut water into the blender before adding all the rest of your ingredients in the blender. The coconut water will be the base of our smoothie and the only liquid we will be using. If the smoothie will be too thick for you, you can add a little bit of water or milk. Blend until smooth.
- Once everything is all blended together, serve in your favourite bowl. Add your favourite toppings such as bananas, mangoes and coconut and enjoy your vacation like tropical smoothie.
I would really love to know if you enjoyed this smoothie bowl series and if you would want more smoothie bowl recipes. Also let me know if you got to try out any of the smoothie bowls and which one was your favorite. In case you missed any here’s a recap:
- Beetroot and mango smoothie bowl
- Dreamy papaya smoothie bowl
- Green smoothie bowl
- Sunny melon